Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, preserved cabbage pork bone soup (酸菜白肉锅）. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

豬五花炒酸白菜 Fried Chinese sour cabbage with pork belly. 自製醃漬品 Making Preserved Food. 白肉鍋 #洗米水 #酸白菜炒肉片 #炒酸白菜肉絲 #Manchurian #Sour Cabbage #Chinese Cabbage. Suan Cai Tang "sour cabbage soup" is an authentic recipe that is famous in north East chinese cuisine. The northern region is famous for their preserved, salty vegetables Ingredients: Pork Belly Thick slices One Bag picked cabbage (non-sliced) For the Pork Boiling water: White onion Star anise.

Preserved cabbage pork bone soup (酸菜白肉锅） is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Preserved cabbage pork bone soup (酸菜白肉锅） is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have preserved cabbage pork bone soup (酸菜白肉锅） using 10 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Preserved cabbage pork bone soup (酸菜白肉锅）:

1. Get Cabbage
2. Prepare 2 tbsp Rice Vinegar
3. Take 1 tbsp Sugar
4. Take Salt
5. Get Soup
6. Get Pork (soft bone)
7. Make ready Carrots
8. Get Mushroom
9. Get Tofu
10. Get Water

Rating: Unrated. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Pork ribs and pork bones are used in simmered soups while pork loin, pork liver and ground pork are seen in quick soups and congee. Pickled cabbage can mean different things to different chinese dialect groups.

Steps to make Preserved cabbage pork bone soup (酸菜白肉锅）:

1. Soak the cabbage in water for 2 hours. Drain. Add salt, vinegar and sugar and preserve it for a day or two.
2. Bring water to boil. Add sliced preserved cabbage and preserved liquid. Add pork bone, tofu, mushroom and carrots. Add salt and pepper to taste. Serve with rice.

The Cantonese has a soup dish called harm choy tong which means salted vegetable. 汤类 Soup. 厨师推荐 Chef's Recommendation. 蒜泥白肉 Sliced pork belly with spicy garlic sauce. 榨菜炒肉丝 Preserved vegetables with pork. 板栗烧白菜 Braised Napa cabbage with chestnut. Stir-fried French Bean with Minced Pork and Preserved Olive Vegetables 干煸四季豆. Stir-fried Hong Kong Baby Cabbage 清炒白菜苗. Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful – and even better reheated the next day.

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